Asparagus Gremolata

Name: Asparagus Gremolata
Yield: 4 servings
Ingredients: 1 1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups); 1 2 scallions, white and pale-green parts only, thinly sliced on a diagonal; 1 2 (2x1-inch) strips lemon zest, thinly sliced lengthwise; 1 1 garlic clove, finely grated; 1 2 tablespoons coarsely chopped cilantro; 1 2 tablespoons unseasoned rice vinegar; 1 1 teaspoon finely grated green chile (such as serrano or jalapeño); 1 Generous pinch of kosher salt; 1 Pinch of sugar

From the kitchen of Carly

Crisp raw asparagus tossed with bright gremolata. Lemon zest, garlic, cilantro, and a whisper of green chile make this side sing. Quick to prep, crunchy throughout, and sharp enough to cut through rich mains.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)
12 scallions, white and pale-green parts only, thinly sliced on a diagonal
12 (2x1-inch) strips lemon zest, thinly sliced lengthwise
11 garlic clove, finely grated
12 tablespoons coarsely chopped cilantro
12 tablespoons unseasoned rice vinegar
11 teaspoon finely grated green chile (such as serrano or jalapeño)
1Generous pinch of kosher salt
1Pinch of sugar

Instructions

Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.